Broiler



Jan. 30, 1923.

H. C. MIEVELLE.

BRol LER. Fl LED AUG.

2 SHEETS-SHEET 1 INVENTOR M Y M M fw WITNESSESS WMM- ATTORNEYS Jan. 30,1923. 1,443,546 H. C. MlEVILLE. BROILER.

Fl LED AUG. 20, 192| 2 SHEETS-SHEET 2 ATTORNEYS Patented 30, 1923.

HERBERT C. MIEVILLE, OF NEW YORK, N. Y., ASSIGNOR TC SQUIRE PRODUCTSCOM- PANY, OF PITTSBURGH, PENNSYLVANIA., CORPORATION F DELAWARE.

BROILER.

Application led August 20, 1921. Serial No. 493,971.

To all whom 'it may cmwem:

Beit `known that I, HERBERT C. MIEVILLE, a subject of thejKing of GreatBritain, and aresident of New York, inthe county of New York and StateofNew York, have invented a new and useful Improvement in Broilers, ofwhich the followingl is a speelfication. v

This invention relates to Ib'roilers or cookers, and particularly tothat type employed for-broiling meats, such as steak, chops and fish. Itespecially relates to an apparatus that may be'set over an open gasburner and in which the food being' cooked is held edgewise and thusexposed on both sides to the heat.

The Objects ofthe invention are to provide a simple device of thecharacter referred to which may be readily assembled and easily cleaned,which operates with a minimum production of smoke or odors, w ich evenlydistributes the heat without d rect exposure to the flame itself, thuseliminating -scorching and burning, in which little heat is lost orVdissipated, which will eliminate the necessity of turning the meatduring cooking, in which means for catch .ing ,the gravy is provided;Iand in which the several parts will not only be held firmly 1nassembled relation but will be stable when removed.

, These, and other objects of thejnvention, will readily appear from thefollowing description and the appended claims.

' Like reference characters are used to designate corresponding partsthroughout the several figures of the drawings in which Fig. l is a sideelevation of a broiler emgbodying my invention; Fig. 2 a verticalsecvtional view taken on the line II-II of Fig. 1; Fig. 3 an endelevation of the device illustrated in Fig. l; Fig. 4 a. detailelevational' view showing the grid in open position; Fig. 5 anelevational view of the grid in closed position; Fig. 6 a plan view ofthe drip or gravy pan; Fig. 7 a side elevation of the same; and Fig. 8 atransverse sectional view taken on the line VIII-VIII of Fig. 7. 50Meats, such as steaks, chops. fish and the like, are broiled by exposingthem to the heat of a fire or flame'. This is ordinarily wasteful,either of the food itself or of the heat applied; and, in either case,the heat 1s applied only to one side of the. meat at a time, thereforerequiring extra. time forcooking as wellas the trouble of turning with aconsequent loss of fuel. Such methods. also* result in a production ofsmoke and objectionable odors dueto the meat juices'A falling directlyintothe fire.

These and otherobjectons are well known -to those familial with thisart.

prises a main casing of sheet metal'havingl side walls l and 2 and endwalls 3 and 4. Attached to the casing at one side by a. hinge 5 runningthe full length of the side walls is a. door 6 having the attachedhandle 6 for cooperating with the handles 6 mounted on the top of saidwall 1. lllhese handles are mounted with a swivel connection so thatnormally they stand out as shown in dotted lines in Fig. 3 to preventtheir becoming too hot, but can be moved to the position indicated infull lines to form a single 1 handle for lifting and carrying thebroiler.

It will be observed that the casing has an open bottoni adapted to beplaced over the source of heat and the sides thereof are formed of aseries of upwardly extending surfaces 7 which are substantiallylvertical so as to correspond to the plane ofthe grid when positionedWithin the broiler, and-the surfaces 7 are connected yto each other byupwardly and inwardly inclined deflecting surfaces 8 for directing theheat toward the grid. Both the side wall 1 and door 6? are providedadjacent the top with overlapping y flanges 9 and 10-which abut to forma closed Jfor receiving extensions 13, l13 formed at.

the opposite y-ends of the drip' pan 14 so as to support the sameimmediately above the delectin baille l11.

The drip pan 14s is provided in its bottom adjacent its opposite endswith struclr. up portions 15, lwhich form fiat supporting surfaces forthe pan when removed from the broiler. |"lhe extension 13 has integralears 16 which areibent as shown iin lFigures il and 7 to form socketsfor the reception of the ends of a spring handle. T he handle is readilyattached to lthe pan by simply springing'its ends 17 together so as tobe inserted in the sockets of the pan, when pressure upon the handle isreleased to allow the resiliency of the handle to force its ends intofrictional engagement therewith. By gripping the handle sufficiently torelieve such frictional engagement, the same may be easily withdrawn. iY Each end of the side wall l andthe door Gis providedwith inturnedflanges 2() and 21 which terminate short of the central plane of thebroiler thus forming narrow vertical openings extending from the top tothe end walls 3 and et. The ilanges 2() have hooks 22 formed integraltherewith near the top of the device for supportingy the grid used forholdingthe food being cooked as clearly shown in F ig. 2.

The grid consists of two grid members connected by the links 23 and eachgrid member is formed of wire loops 24 and of transverse bars 25 whichmay be attached thereto by welding or in any other desired p manner. Twoof the cross'bars areextended beyond the loops 24 to form the handles26, and the handle of one grid member is provided with a locking loop27A, the locking loop being supported on the handle by means of the ring28.

ln use, the broiler is set over a stove burner or other source of heat.rlhe meat or other article tobe cooked is spread out between the gridmembers 24 and is securely held therein by slipping the locking loopover the handles 26 in the manner shown in Fig. 5. The door 6 is thenopened, the drip-A pan placed in position, andthe grid hung broiler.

vcliued deiecting sections for Maaate upon the hooks 22, thus beingsupported in vertical position as shown in Fig. 2, and the door closed.

The heat from the burner passes upwardly into the shell or casing, beingdeflected b y the baille 11 towards the sides, and las 1t rises to thetop is confined between the surfaces 7, and is deflected inwardlytowards the grid and again confined somewhat nearer the grid by the nextsucceeding surface T, the heated air finally escaping through theopenings at the ends of the lt will be observed that the succeedingsurfaces 7 are located nearer the gridv as they approach the top, thuscausing a substantially uniform. distribution of heat from the burner tovthe grid throughout its entire extent, regardless of the fact that thei emptied by means of the detachable handleV 17. The pan 14 is renderedquite stable by the flattened portions 15, 15 and hence may be set upona table or other support with` out fear of overturning.

Before commencing to cook, a small quantity ot' water is generallyplaced in the pan 1a which during the cooking process is'partiallyevaporated, thus aiding` in the production oi' a gravy ofthe desiredconsistency. l claim: l. A broiler comprising a sheet metal casingadapted to vseat overa burner, the side walls of said casing beingprovided with a series of upwardly extending sections convnected b'inclined deilecting. sections for directing t le heat from the burnertoward the center of the casing.

2., A broiler comprising a sheet metal casing .having side and endwalls, a grid adapted to han in vertical position within the broiler,said side walls being formed of a plurality of superposed verticalsections connecte-d by upwardly and inwardly indirecting heat towardssaid grid.

. 3. broiler comprising a sheet metal shell, a xed wall on one side, adoor on the opposite side, a grid adapted td be hung from said. wall invertical position within the broiler, said lined wall and door beingformed of a plurality of superposed vertical sections odset from eachother and hav ing inclinedA delecting sections between the verticalsections for directing heat toward said grid'. i

d. A cooking utensil comprising a casing open at its bottom and havingside Walls, a longitudinal V-shaped baffle extending from end to end ofthe casing near its bottom andl adjacent its central plane, said sideWalls being formed of alternate upwardly extending and inclineddeflecting surfaces, each succeeding surface being positioned nearer thesaid central plane.

5. A cooking utensil comprising a shell, the'side Wall of the shell andsaid door being Jformed of a series of superposed vertical sectionsconnected by inwardly and upwardly inclined deflecting surfaces, a doorat one side, a main baffle member adjacent its bottom and extending fromend to end thereof, transverse auxiliary' baiiies attached to said -mainbaffle member, a grid adapted to hang in vertical position Within saidshell, the ends of theshell having narrow vertical openings and a drippan Within the shell bet-Ween the ber.

6. A cooking utensil comprising a shell, a door at one side, a bafflemember adjacent its bottom and extending from end to end thereof, a gridadapted to hang in vertical position Within said shell, the ends of theshell having narrow vertical openings, a drip pan Within the shellbetween` the grid and baiie member, the 'opposite ends of said drip panbeing provided with extensions projecting througl and seated in theopenin s in the end walls.

n testimony whereof, I sign my name.

VVitnesS W. lC. MEYER.

grid and main battle mem-

